Soft Overnight Sourdough Sandwich Bread
Start the day with fresh sandwich bread with this Soft Overnight Sourdough Sandwich Bread recipe. Simply make the dough the day before, shape, let it rise overnight, and bake the next day! Dairy-free, egg-free.
Equipment
- mixing bowl
Ingredients
Roux aka Tangzhong
- 28 g bread flour
- 140 g water
Dough
- all of the roux (above)
- 100 g active starter
- 80 g water
- 25 g oil
- 25 g honey
- 8 g salt
- 282 g bread flour
Instructions
The day before
- Make the Roux: Mix together roux ingredients and cook over medium heat, continuously stirring, until it becomes the consistency of pudding. Cover and cool completely (~30min-1hr)
- Combine all the dough ingredients and knead until a close to smooth dough forms (the dough will be a bit wet so you will not get a smooth ball). Cover and rest the dough for 1 hour to allow it to hydrate.
- Stretch & fold the dough into a ball. Rest 3-4 hours.
- Shape the loaf and transfer to a prepared loaf pan. Cover, and rise overnight for ~12hrs.
Bake day
- The loaf is ready to bake when it had risen 1-2 inches above the loaf pan. The time it takes varies depending on the temp of the kitchen.
- At this time, if you want a shinier crust, you can brush the loaf with an egg wash, milk or cream (optional). Bake the bread at 350F for 30-35 minutes.
- Remove from loaf from the pan while hot to prevent the bottom from steaming. Let it cool for at least 3 hours before slicing.